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PORK ROAST COOKING GUIDELINES
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Oven temperature of 325°F
Final Internal Temperature of 160°F
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| CUT |
LBS |
Approximate
COOK TIME MIN/LB |
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| LOIN |
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| Blade / Sirloin |
3 to 5 |
35-40 |
| Center Loin |
3 to 5 |
25-30 |
| Center Rib |
3 to 5 |
25-30 |
| Rib Crown |
4 to 6 |
25-30 |
| Boneless Top Rolled |
3 to 5 |
30-35 |
| Boneless Top Single |
2 to 4 |
25-30 |
| Tenderloin |
1 |
20-30 |
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| SHOULDER |
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| Arm |
3 to 5 |
30-35 |
| Blade Boston |
4 to 6 |
35-40 |
| Boneless Blade |
3 to 5 |
30-35 |
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| LEG |
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| Fresh Ham Half |
5 to 8 |
20-30 |
| Fresh Ham Whole |
12 to 16 |
18-20 |
| Fresh Ham Boneless |
10 to 14 |
20-25 |
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